Introduction

Oh, the aroma! Does anything bring more comfort than the smell of roasted goodness filling your kitchen? I remember those busy weeknights when dinner felt like a mountain to climb. That’s exactly why I fell head over heels for this One-Pan Roasted Sausages with Peppers & Potatoes recipe. It’s the kind of meal that makes you feel like a kitchen magician, conjuring up a delicious, hearty feast with minimal fuss. Get ready to ditch the dirty dishes and embrace the cozy simplicity of this absolute gem!

Why You’ll Love This Recipe

Fast: Prep is a breeze, and the oven does most of the work!
Easy: Seriously, if you can chop and toss, you can make this.
Giftable: Imagine bringing this to a potluck or a new parent – pure comfort!
Crowd-pleasing: Even the pickiest eaters will be asking for seconds. It’s a winner, hands down!

Ingredients

Gather ’round, friends, and let’s see what magic we’re brewing:

2 tablespoons olive oil: Our trusty friend for getting everything beautifully golden and tender.
2 large onions, sliced into wedges: These sweeten up so wonderfully in the oven, adding a lovely depth of flavor.
2 red bell peppers, deseeded and cut into large chunks: For a pop of color and a delicious, slightly sweet crunch.
2 garlic cloves, chopped: Because is any savory dish complete without a little garlic goodness?
1 tablespoon fresh thyme leaves, chopped: This herb is like a warm hug for your taste buds, bringing an earthy, fragrant note.
500g (1 lb 2 oz) baby new potatoes, halved: These little guys roast up perfectly tender and so satisfying.
12 sausages, pricked with a fork: Your protein star! Feel free to choose your favorite kind.
200ml (7 fl oz) white wine: This is our secret weapon for adding a touch of moisture and a subtle, sophisticated flavor to the pan juices. Don’t worry, the alcohol cooks off!
Salt and freshly ground black pepper, to taste: The essentials to make all these flavors sing!

How to Make It

Ready to get cooking? Let’s do this!

Preheat your oven: First things first, get that oven to 200°C (180°C fan/400°F/Gas Mark 6). This is the perfect temperature for everything to roast up beautifully.
Toss it all together: Grab your largest roasting pan. Add your olive oil, those lovely onion wedges, red bell pepper chunks, chopped garlic, fresh thyme, and your halved baby new potatoes. Give it all a good toss, making sure everything is lightly coated.
Season generously: Now, don’t be shy with the salt and freshly ground black pepper! This is where you build the foundation of flavor.
Add the sausages: Nestle your pricked sausages in amongst the vegetables and potatoes. Give them a little space so they can get nice and browned.
Pour in the wine: Gently pour that white wine all over the contents of your roasting pan. It’s going to create some delicious pan juices as it cooks.
Roast to perfection: Pop the pan into your preheated oven for about 35-40 minutes. You’re looking for golden-brown sausages, tender potatoes with slightly crispy edges, and vegetables that have softened and are starting to caramelize.
Give it a stir: About halfway through the cooking time (around the 20-minute mark), give everything a good stir. This ensures that all those delicious ingredients roast evenly and get that lovely, slightly browned finish.

Substitutions & Additions

This recipe is already fantastic, but here are a few ideas to make it your own:

Veggies: Feel free to swap out the bell peppers for zucchini, broccoli florets, or even some cherry tomatoes. Green beans or Brussels sprouts also roast beautifully.
Potatoes: If you don’t have baby new potatoes, regular potatoes cut into bite-sized chunks will work just fine. Just make sure they’re roughly the same size for even cooking.
Herbs: Rosemary or oregano would be lovely additions or substitutions for the thyme.
Spice: For a little kick, add a pinch of red pepper flakes to the pan before roasting.
Sausages: Any type of sausage works here! Italian, bratwurst, chicken, or even plant-based sausages are all delicious.
Deglaze: If you want to amp up the sauce, after removing the roasted ingredients, you can place the pan back on the stovetop over medium heat, scrape up any browned bits with a little more wine or chicken broth, and let it reduce slightly for an extra flavorful sauce.

Tips for Success

A few little secrets from my kitchen to yours:

Don’t overcrowd the pan: Make sure there’s enough space for everything to roast and not steam. If your pan looks too full, consider using two smaller pans.
Prick those sausages: This is important! It allows the fat to render out, preventing them from bursting and helping them brown nicely.
Uniform potato size: Halving the baby potatoes ensures they cook through at the same rate as the other ingredients.
Prep ahead: You can chop all your vegetables and potatoes a day in advance and store them in an airtight container in the fridge. Just toss them with oil and seasonings right before you’re ready to roast.
Oven variations: Ovens can be a little quirky! Keep an eye on your meal in the last 10-15 minutes and adjust the cooking time as needed.

How to Store It

Leftovers? Lucky you! This dish stores beautifully.

Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3-4 days. To reheat, you can pop it back in the oven at around 180°C (350°F) until warmed through, or gently reheat it on the stovetop. It’s also delicious cold straight from the fridge on a sandwich!

FAQs

Got a question? I’ve got an answer!

Can I use chicken or other meats instead of sausages? Absolutely! Chicken thighs or drumsticks cut into bite-sized pieces would work wonderfully. Just adjust the cooking time as needed to ensure the meat is fully cooked through.
What if I don’t have white wine? No problem! You can substitute it with chicken broth or even apple cider for a slightly different flavor profile.
Can I make this in a cast-iron skillet? Yes, a large oven-safe cast-iron skillet is perfect for this recipe. Just ensure it’s large enough to hold all the ingredients without overcrowding.

One-Pan Roasted Sausages with Peppers & Potatoes

A comforting and easy one-pan meal featuring roasted sausages, peppers, and potatoes, perfect for busy weeknights.

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Prep Time 15

Cook Time 40

Servings 4

Equipment

roasting pan A large roasting pan or an oven-safe cast-iron skillet.

Ingredients

Main ingredients

2 tablespoons olive oil
2 large onions sliced into wedges
2 red bell peppers deseeded and cut into large chunks
2 garlic cloves chopped
1 tablespoon fresh thyme leaves chopped
500 g baby new potatoes halved
12 sausages pricked with a fork
200 ml white wine
salt to taste
freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6).
In a large roasting pan, combine olive oil, onion wedges, red bell pepper chunks, chopped garlic, fresh thyme, and halved baby new potatoes. Toss to ensure everything is lightly coated.
2 tablespoons olive oil
Season generously with salt and freshly ground black pepper.
2 tablespoons olive oil
Nestle the pricked sausages amongst the vegetables and potatoes, ensuring they have space to brown.
2 tablespoons olive oil
Pour the white wine all over the contents of the roasting pan.
2 tablespoons olive oil
Roast in the preheated oven for 35-40 minutes, or until sausages are golden brown, potatoes are tender with slightly crispy edges, and vegetables are softened and caramelizing.
Stir everything about halfway through the cooking time (around the 20-minute mark) to ensure even roasting.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or on the stovetop. Delicious cold on a sandwich.